Korean Old-Fashioned Cornbread (Oksusu-ppang)
A traditional Korean cornbread made with stone-ground yellow cornmeal, offering a soft, fluffy texture and a rich corn flavor.
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- •2 cups Stone-ground yellow cornmeal
- •2 tablespoons Sugar
- •1/2 teaspoon Salt
- •1 Egg
- •1 tablespoon Vegetable oilAny cooking oil can be used
- •1 1/2 cups MilkAny type of milk can be used
- •1 tablespoon ButterFor greasing the pan
- •2 teaspoons Baking powder
- 1
Measure and mix 2 cups of stone-ground yellow cornmeal, 2 tablespoons of sugar, and 1/2 teaspoon of salt in a bowl.
2 min
- 2
Add 1 egg, 1 tablespoon of vegetable oil, and 1 1/2 cups of milk to the dry ingredients and mix until smooth.
3 min
- 3
Let the mixture sit for 20 minutes to soften the cornmeal.
20 min
- 4
Preheat the oven to 400°F (200°C).
5 min
- 5
Grease the baking pan with 1 tablespoon of butter.
2 min
- 6
After 20 minutes, stir the mixture again and add 2 teaspoons of baking powder. Mix well.
2 min
- 7
Pour the batter into the greased pan and bake for 30 to 40 minutes until golden brown.
40 min
- 8
Let the cornbread cool for a few minutes before serving.
5 min
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